Think you hate Brussels Sprouts? Maybe you just haven’t had them prepared right. If you start off with thinly sliced sprouts, they cook quickly.
Balsamic Glazed Brussels Sprouts and Onions
- 2 Tbsp olive oil
- 1 large sweet onion, roughly chopped
- 10 ounces brussels sprouts, shaved (see below)
- ¼ cup balsamic vinegar
- ¼ cup water
- Fine sea salt and ground black pepper, to taste
Heat oil in a large skillet over medium-high. Add onion and sprouts, saute until slightly crisp and golden all over, stirring often. Season with a pinch of salt and pepper, pur vinegar and water over. Cover with a lid and steam until tender, about 5 minutes. Taste for seasoning, and serve immediately.
Serves 4 to 6 as a side dish.
To prep Brussels Sprouts:
Either buy your sprouts prepped for you or use the side of a box grater to shave them (the side that acts as a mandoline – that looks like a slot). Or, you can simply cut the sprouts thinly with a knife.